Delicious Easter Egg Chocolate Bark
A quick and easy festive treat combining smooth chocolate and crunchy Easter candy eggs, perfect for gifting, potlucks, or holiday celebrations.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40-70 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 ounces (340 grams) good-quality chocolate chips or bars (milk, dark, or white chocolate)
- 1 cup (150 grams) mini candy-coated Easter eggs, roughly chopped
- Pinch of sea salt (optional)
- ½ cup (50 grams) chopped nuts like almonds or pistachios (optional)
- Optional dried fruit like cranberries (optional)
Instructions
- Line a 9×13 inch (23×33 cm) baking sheet with parchment paper or a silicone baking mat. Have chopped candy eggs and optional mix-ins ready.
- Break chocolate into small chunks or use chips. Melt chocolate using a double boiler over simmering water or microwave in 20-second bursts, stirring frequently until smooth (about 5-7 minutes).
- Pour melted chocolate onto prepared baking sheet and spread evenly to about ¼ inch (6 mm) thick using a spatula or spoon.
- Immediately sprinkle chopped Easter candy eggs over the warm chocolate and press lightly to help them stick.
- Sprinkle a pinch of sea salt or optional mix-ins evenly on top.
- Place baking sheet in the fridge for at least 30 minutes to 1 hour until chocolate is firm and set.
- Lift bark from parchment and break into irregular chunks. Store in an airtight container at room temperature or in the fridge if warm.
Notes
Do not overheat chocolate to avoid graininess. Work quickly to spread chocolate and add candy before it sets. Use room temperature candy eggs to prevent chocolate seizing. Store bark in airtight container away from humidity and strong odors. Bark freezes well for up to two months.
Nutrition
- Serving Size: About 1 ounce (28 gr
- Calories: 150180
- Sugar: 1518
- Fat: 912
- Protein: 12
Keywords: Easter, chocolate bark, candy eggs, festive treats, easy dessert, holiday snack